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Author Notes: Being a sucker for 'all things smoked' (food, that is) I broke down and bought an (expensive) 2 ounce jar of smoked pecans at a specialty foods show long ago. After we got our smoker, I realized I could probably make my own smoked pecans pretty darn easily. And so I did! I usually fit these in after we have made room in the smoker from doing a batch of chickens or pork shoulder... I hope my technique is helpful to someone! - LE BEC FIN
Makes 4 cups
- 4 cups shelled pecans, pieces or whole
- 1/2-1 cups Grade B Maple Syrup, heated
- Kosher salt
- 2 disposable aluminum 'half sheet pans'
- Double up 2 disposable aluminum half sheet pans. Place them over the grates of a grill or smoker and , using a metal skewer, poke holes all over the surface, about 1-2 inches apart, and wiggling the skewer back and forth to create holes that smoke will come through.
- Spray the surface of the top sheet pan with non-stick spray.
- Toss the pecans with warm maple syrup- enough to coat. Pour out pecans onto sheet pan in single layer. Sprinkle with kosher salt. Place in smoking chamber of hot smoker unit for 2-4 hours at 200-250 degrees F. Taste after 2 hours. Remove when smoky enough. Let cool. store in tightly lidded container.
- Note: Being a major recycler,I do not throw away my sheet pans, but keep them in a sealed garbage bag for reuse. Not a pretty sight, but very useful!
- This recipe was entered in the contest for Your Best Maple Recipe